Smoked Sirloin Tip Roast Recipe on My BX25 BBQ Smoker

Step-by-step photos and instructions for cooking a delicious beef roast on the Meadow Creek BX25 BBQ Smoker or your favorite smoker.

Are you hungry for something beefy, but economical and easy to find in the grocery store? A beef roast on the smoker is the perfect solution to your cravings!

In this recipe I'm cooking a sirloin tip roast on my Meadow Creek BX25 cabinet smoker using a simple method—a dusting of rub, several chunks of pecan wood, and a basket of charcoal.

We're aiming for a medium rare, then slicing the meat and serving it in sandwiches.

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Smoked Sirloin Recipe

Here are the steps I used to cook a sirloin roast on my Meadow Creek BBQ Smoker. The roast in this story weighed around 10 pounds and took 4 hours to cook.

Trim the roast to remove any excess fat and silverskin
Season the roast with salt and a beef rub.
Fire the smoker to 250 degrees (see my notes below).
Cook the roast until it reaches 135 degrees.

When Is it Done?

I took the roast up to nearly 135 degrees F (medium rare) in the coolest part. If you prefer a medium doneness, simply cook it longer, but check it in several places because the roast will probably not cook evenly all the way through.
If you will reheat some for leftovers, aim to slightly undercook part of it, so it's easier to reheat without drying it out. Eat the part that's done to your liking, then carefully reheat the rest to your perfect doneness.

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I purchased a whole sirloin tip roast from Sam's Club. At $2.78/pound, it's an economical choice.

Here is the roast trimmed and ready to season:

I sprinkled it with coarse-ground sea salt and then with Lane's Brisket Rub. This rub has no sugar or preservatives in it, and gives the meat a delicious boost. I would have used a heavier coat of seasoning, but I ran out.

The roast is ready for the smoker.

Firing the BX25 Box Smoker

Here are some notes on how I light this smoker when aiming for 250 degrees.

Fill the basket with charcoal briquettes and 3 chunks of smoking wood. I used 100% hardwood charcoal briquettes and pecan wood.
Open the bottom vents and stack all the way.
Nestle two fire starters in the charcoal and light them.
Leave the firebox door open a crack for 30 minutes. The smoker should be close to 200 degrees by then.
When the smoker reaches 235 degrees, close the bottom vents to 1 revolution open.
After a few minutes, add the meat. Let it stabilize for 30 minutes before making adjustments to the vents.
If the temperature rises above 260, turn the bottom vents one-fourth to one-half revolution clockwise.
If the heat doesn't rise to 250 degrees, crack the firebox door a bit to give the firebox some extra air until it rises.

Here is the charcoal basket with the fire starters lit:

Pecan wood added:

I used a half pan to catch the drippings:

The roast cooking in the smoker...

My handsome little BBQ smoker puffing away...

Sirloin_Roast_BX25_Smoker_23_Roast_Cooking

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Ready to slice.

Sirloin_Roast_BX25_Smoker_30_Medium_Rare

Part of the roast was quite "rare", but we didn't use all of it in one meal. Leftovers can be reheated to your specs. Look at these beautiful slices...